Cook the pasta

• Bring a large pot of water to a boil.
• Cook the pasta until al dente, then drain and rinse under cold water.

Blanch the asparagus and peas

• Bring a pot of water to a boil and drop in the asparagus and frozen peas.
• Blanch for 1 to 2 minutes, then drain and rinse in cold water.

Make the dressing

• Whisk the olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano and pink salt together.

Toss everything together

• In a large bowl, combine the pasta, asparagus, peas, red onion, celery, green olives, pistachios, parsley, dill and dairy-free feta.
• Pour over the dressing and toss well to coat.
• If making ahead, add the dressing just before serving.